SlideShare uma empresa Scribd logo
1 de 7
Baixar para ler offline
Food Science and Quality Management                                                                     www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 4, 2012


          Comparative Soluble Nutrient Value of Ogiri Obtained
             From Dehulled and Undehulled Boiled Melon
                     Seeds(Cucumeropsis mannii)

                          Oluwabukola Onawola1*, Agnes Asagbra1,       Moyosore Faderin1
                       1. Biotechnology Department, Federal Institute of Industrial Research.
                            2, FIIRO Road, Oshodi.P M B 21023. Ikeja, Lagos. Nigeria.
                            * E-mail of the corresponding author: toyeine@yahoo.com

This research is financed by the Federal Institute of Industrial Research, Oshodi

Abstract
The amount of residual soluble nutrient (sugars and amino acids) in ogiri obtained from dehulled (A) and
undehulled (B) boiled melon seeds (Cucumeropsis mannii) fermented in the leaves of Musa spp were studied.
Proximate compositions of the major components in ogiri obtained from dehulled and undehulled boiled melon
seeds revealed a decrease in the values of fat (A 38.61%), (B 38.42%) and crude protein (A 18.64%), (B 18.36%)
but an increase in carbohydrate values (A 25.83%), (B 25.26%) relative to the raw seeds. Significant daily higher
soluble sugar levels were obtained in ogiri from undehulled seeds with fluctuations, coming to approximate
starting values of (A 2.67 ± 0.02), (B 10.02 ± 0.03) at the end of fermentation. Steady increases without
fluctuations were observed in levels of free amino acids in ogiri obtained from both seeds (A 42.83 ± 0.29), (B
60.96 ± 0.41), with significant higher retention from undehulled seeds.
Key words: dehulled, undehulled, fermentation, boiled melon seeds, ogiri, soluble nutrient, testa.

1. Introduction
Ogiri is a product of the fermentation of boiled melon seeds (Cucumeropsis manii). It is a food flavouring
condiment used in sauces and stews that serve as accompaniment to starchy root and vegetable diets. It is also
added to other preparations as seasoning e.g. in boiled meat and staple foods such as ikokore – a Nigerian local
pottage. It is consumed in the Eastern, South-Western and Middle belt regions of Nigeria. The melon seed
contain a seed coat (testa/hull) which forms its outer covering and it is derived from the integument tissue,
originally surrounding the ovule. The seed coat in the mature melon seed is a transparent and very thin layer. It is
a multifunctional organ that plays an important role in embryo nutrition during seed development and in
protection against detrimental agents from the environment afterwards (Mohamed-Yasseen et al., 1994; Weber et
al., 1996).
      The traditional preparation of ogiri from melon seeds is by the method of uncontrolled solid state
fermentation, Achi, (2005) and it involves boiling the raw seeds after which they are dehulled, and then boiled
again to soften seeds for fermentation. The softened seeds are wrapped in leaves, kept in sacks and incubated
near the earthen pot for a period of three to five days or longer after which the mash is dried and milled to a
smooth paste, the ogiri. The dehulling process is the separation of the seed coat of the melon seeds from the
cotyledons, and it requires an abrasive action. This abrasive removal of the testa/hulls is carried out manually
and because of its tedious nature when done with the hands, the locals have resorted to dehulling the boiled seeds
with the aid of the bare feet as this is easier and faster; thus dehulling is always done manually and with the aid
of the feet. However, this method of dehulling may introduce a myriad of organisms into the seeds prior to
fermentation (some of which could be pathogenic and/or spoilage). This development coupled with an
unhygienic fermentation and environment of preparation could result in the production of an ogiri with variable
quality and unacceptable aroma, short shelf - life and one that can pose health hazards to the consumers.
      Various studies have been documented on ogiri viz: Microbiology and amino acid composition of ogiri
(Odunfa 1981(b), the biochemical changes taking place during the production of ogiri (Odunfa,1983),
Microbiology of ogiri production (Barber and Achinewu 1992) and Soluble nutrient production during the
fermentation of melon varieties into ogiri using different leaf types (Onawola et al, 2011) to mention a few;
however, there has been no work documented on the soluble nutrient value of ogiri obtained from dehulled and
undehulled boiled melon seeds and hence, the need for the dehulling process of boiled melon seeds during ogiri
preparation, considering its unhygienic nature as carried out by the traditional producers/village entrepreneurs.
This study therefore aims to investigate the need for a dehulling process with respect to the residual soluble

                                                        10
Food Science and Quality Management                                                                   www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 4, 2012

nutrients available in the ogiri.

2. Materials and Methods
2.1 Materials:
Melon seeds (Cucumeropsis mannii) were obtained from a local market in Lagos, Nigeria.
Leaves from the tree of Musa spp were obtained from the garden of the Federal Institute of Industrial Research
Oshodi, Lagos, Nigeria.
Ogiri (A) obtained after fermentation of dehulled boiled melon seeds.
Ogiri (B) obtained after fermentation of undehulled boiled melon seeds.
2.2 Methods:
2.2.1. Preparation and fermentation of melon seeds: This was done on two portions of 400g melon seeds
according to the method of Onawola et al, 2011 but with a slight modification. While one portion was dehulled
during the boiling process, the other portion was left undehulled during the boiling process.
2.3 Analyses:
2.3.1. Proximate and mineral compositions: These were determined on raw melon seeds and on ogiri obtained
from fermentation of dehulled and undehulled boiled melon seeds by the method of the Association of Official
Analytical Chemists (AOAC, 1995)
2.3.2. Statistical Analyses: This was carried out using the student’s T-test at 5% level of significance. T at 5%
level of significance is +2.042 (two tails) and +1.697(one tail) respectively.
2.3.3. Extraction and Quantitation of Residual soluble sugar present
2.3.3.1. Extraction: To 1.0g ground samples of ogiri A, (each collected at different fermentation periods and
dried at 60oC to constant weight before grinding) was added 10mls of cold 50% methanol in a conical flask and
shaken for about 10minutes to allow for extraction of total soluble / reducing sugars after which it was filtered.
To the filtrate in a separating funnel was added 5ml of chloroform for the removal of organic matter and other
alcohol soluble extracts such as proteins. This was shaken vigorously after which the layers were allowed to
settle, the chloroform extract forming the lower layer was discarded. To the extract in the separating funnel was
added 10ml petroleum ether and shaken together to remove lipids. The methanol lower layer was collected and
stored as the carbohydrate extract for soluble / reducing sugar determination. The same procedure was adopted
for ogiri B.
2.3.3.2. Quantitation: This was estimated as follows.
To 1ml each of ogiri A and glucose standard was added 1ml each of Dinitrosalicylic acid (DNS) solution after
which they were heated in a boiling water bath for five minutes to develop colour. The O.D. was immediately
measured at 540nm against a reference blank and the amount of soluble sugar present in mg glucose/g ogiri was
calculated as follows.
The same procedure was adopted for the quantitation of sugar in ogiri B. Determinations were carried out in
triplicates.
2.3.4. Extraction and Quantitation of Residual free amino acids present:
2.3.4.1. Extraction: To 2.0g of ogiri A and B were added 20ml of 80% ethanol in a conical flask and the resulting
suspension shaken for maximum extraction. The suspension was allowed to clarify/settle under cooling after
which it was centrifuged at 5000rpm for seven minutes. The supernatant was harvested and used for amino acid
quantitation.
2.3.4.2. Quantitation: This was determined by the Ninhydrin reaction method of Rosen, (1957.) The total
amino acid present as mg leucine/g ogiri was obtained from a standard curve based on known concentrations of
leucine and calculated as follows in triplicate determinations:
2.3.5. pH: This was determined on       a 10% suspension of fermenting mash at intervals of 24hours over a period
of 120hours.
2.3.6. Microbial Count: This was determined according to the pour plate method of Harrigan and MacCance,
(1976).
2.3.7. Moisture content: This was determined as follows on daily fermenting mash. About 5.0g portions of ogiri
A and B were weighed into empty, dry and previously weighed petri dishes using an analytical balance. The ogiri

                                                         11
Food Science and Quality Management                                                                  www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 4, 2012

samples were dried at 105oC until a constant weight was attained in each case. The loss in weight (moisture
content) was calculated as a percentage of the wet mash as follows:
3. Results and Discussions
Table 1 shows the result of proximate composition of raw melon seeds (Cucumeropsis mannii) and ogiri
obtained from dehulled and undehulled boiled seeds after fermentation.
      A decrease in the fat and crude protein contents after fermentation into ogiri was observed in the dehulled
and undehulled seeds; however, an increase was observed in the carbohydrate levels in both cases. These
findings are in agreement with the findings of Omafuvbe et al., (2004) in fermentation of melon seeds into
condiment. The decrease in fat content was expected as some oil was observed to have leaked into the water
during boiling of the seeds. This agrees with the observations of Odunfa, (1981) during preparation of melon
seeds for fermentation into ogiri. In addition the decrease observed in fat content may also be attributed to the
breakdown of fat into free fatty acids, some of which might have been used in flavor and aroma generation when
in reaction with other components of the mash to form esters which produced the characteristic aroma of the
food. Ouoba et al., (2005) and Whitaker, (1978) reported on beneficial effects of lipase in the developments of
characteristic flavours and aromas. Lipase activity was reportedly observed in the fermentation of boiled melon
seeds by Onawola et al., (2011) and in the fermentation of Prosopis Africana by Ogunshe et al., (2007). The
decrease observed in crude protein content has been attributed to a high proteolytic activity of the fermenting
organisms, generating free amino acids (Onawola et al., 2011), (Ogunshe et al., 2007). However, some of the
free amino acids might have been used up in cell generation and possibly for aroma, flavor and texture
geneneration in a reaction with other components. Whitaker (1978) reported that in most fermented high -
protein products, the extent of protein hydrolysis is one of the most important factors in the changes in texture
and flavor. However, it was observed that fat, crude protein and carbohydrate retention was judged to be about
the same in the ogiri obtained from the dehulled and undehulled boiled seeds, (this was not subjected to
statistical analysis).
      Table 2 shows the results of pH, moisture content and microbial count during fermentation of dehulled (A)
and undehulled (B) boiled melon seeds into ogiri.
      Steady pH increases were observed throughout the period of fermentation and this is in accordance with the
observations of Ogunshe et al., (2007) in Aisa production, Omafuvbe et al., (2004) in Iru and Ogiri production,
and Odunfa (1981) in ogiri production respectively. However, pH increases was more pronounced in dehulled
seeds than in the undehulled. Sarkar et al., (1997a), Barber and Achinewu (1992) reported that amino acids
produced due to protein metabolism are responsible for gradual pH increase leveling off toward 7.5-8.0. pH
increases may also be due to the formation of ammonia from amino acids. The microbial count was also
observed to increase in both cases throughout the period of fermentation as was observed by Ogunshe et al.,
(2007) and Odunfa (1981) respectively but with higher values in the dehulled seeds. However, a reversal of this
trend was observed for moisture content, with a drastic reduction observed from day two unto the end of
fermentation but yet with higher moisture retention in the dehulled seeds during fermentation.
      The lower values of pH, moisture content and microbial count observed in the fermenting mash from
undehulled boiled melon seeds could be as a result of the presence of the testa on the melon cotyledons. The
presence of the testa might have resulted into a reduced multiplication of microorganisms and penetration of the
cotyledons for nutrient use in the undehulled seeds. This is evidenced by the lower microbial count observed
during fermentation and as microbial count increased from day to day, so did the pH, due to an increased release
of amino acids and ammonia signifying the further breakdown and usage of nutrients encased within the testa. In
contrast, the moisture content which was of high value at the start of fermentation dropped sharply at day two
and further reduced toward the end of fermentation in both cases. Moisture retention in dehulled seeds was
however higher than in the undehulled, right from day zero unto the end of fermentation, thus providing a more
favourable environment for microbial growth and hence, digestion of nutrient. This is evidenced by a higher
count as observed in the dehulled seeds. The sharp drop observed in moisture level with further reduction could
be as a result of high activity of the organisms and possibly some evaporation at the temperature of incubation
(37oC).
      Table 3 shows the result of residual soluble sugars and free amino acids in ogiri obtained from dehulled and
undehulled boiled melon seeds after each day of fermentation.
      It was observed that residual soluble sugar levels in both cases fluctuated from day to day during
fermentation and this is in agreement with the findings of Onawola et al., (2011), Ogunshe et al., (2007),
Omafuvbe et al., (2004) and Odunfa, (1983) in melon seed and other leguminous seed fermentations respectively.
However residual soluble sugar levels obtained from dehulled boiled seeds were much lower than those in
undehulled boiled seeds. The fluctuations observed in residual soluble sugar levels may be attributed to high
amylolytic activity coupled with high usage of sugar by fermenting organisms for metabolic activity. Onawola et

                                                       12
Food Science and Quality Management                                                                     www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 4, 2012

al., (2011) and Omafuvbe et al., (2004) reported that the fluctuations in soluble sugar level with fermentation
may be related to its utilization by fermenting organisms for their metabolic activities. The higher residual sugar
level observed in ogiri from undehulled seeds may be attributed to a lower usage/consumption by fermenting
organisms, possibly due to a lower microbial count and possibly also, an inherent property of the testa (perhaps,
its permeability) on the melon cotyledons which may have lead to a higher retention of soluble sugars.
      Residual free amino acids were found to increase from day zero of fermentation unto the last day without
any fluctuations. This is in agreement with the observations of Omafuvbe et al., (2004). Also similar increases in
the levels of free amino acids with fermentation have been reported in other seeds by Omafuvbe et al., (1999),
(2000). The increase observed in residual free amino acids is due to the ability of the fermenting organisms to
degrade protein, leading to increases in pH, free amino acids and increased microbial count (fermenting and
unfermenting) as some of the free amino acids would have been used up in cell generation. A similar trend in
free amino acid generation and usage has also been reported in fermentation of boiled melon seeds by Onawola
et al., (2011). A daily increase in proteinase activity during fermentation has been reported by Onawola et al.,
(2011) and Omafuvbe et al., (2004) and this is a reflection of rapid increases in free amino acids generated.
Similar proteinase activity and hence, free amino acid increases have been reported in similar protein rich foods
by Sarkar et al., (1993) and Omafuvbe et al., (2002). As it was with soluble sugar generation, lower values of
residual free amino acids were observed in ogiri from dehulled seeds than from the undehulled. This may also be
due to an inherent property of the melon seed coat leading to a higher retention of free amino acids in ogiri from
undehulled boiled melon seeds.
      Statistical analysis however reveal that the differences observed in the residual daily values of soluble
nutrients (sugars and free amino acids) in ogiri obtained from dehulled and undehulled boiled melon seeds were
significant and that the higher values observed in ogiri obtained from undehulled boiled seeds are actually higher
than those obtained from dehulled seeds at the level of test tα = 0.05

4.Conclusion
The most significant aspect of melon seed fermentation is the increase in the soluble nutrients and of particular
importance, the free amino acids liberated, thereby increasing the digestibility and utility of the melon seeds
(Onawola et al., 2011). However, it is apparent that during fermentation, the seed coat of the melon seed plays a
great role in determining the digestibility of the food reserve, the amount of residual soluble nutrients available
for human consumption, and regulating the amount of nutrient uptake by microorganisms for growth, metabolic
processes and conversion to flavor and aroma components. Ogiri produced from undehulled boiled melon seeds
has a higher retention of soluble nutrients, and therefore, the risk of pathogen ingestion from ogiri could be
greatly reduced as the need for dehulling (with bare feet) may no longer be necessary. Also, the requirement for a
mechanized dehulling for the purpose of easing the production process may no longer be necessary as this may
increase the cost of production borne by the traditional entrepreneurs. It is therefore suggested that the dehulling
stage of melon processing into ogiri (whether by manual or mechanical means) be possibly omitted as a more
nutritious and health-safe ogiri can be made available from such process.


Acknowledgments
The authors appreciate the technical assistance of Mr S.O.A. Olatope and Mrs P. N. Nwagala.


References
Achi O K (2005). Traditional fermented protein condiments in Nigeria. African Journal of Biotetechnology 4
(13): 1612 - 21
Achinewu S C, Ryley J (1987). Effects of fermentation on thiamin, riboflavin and niacin contents of melon seed
(Citrullus vulgaris and the African oil bean seed (Pentaclethra macrophylla) Food Chem. 20:243-252
Association of Official Analytical Chemists (1995). Official methods of analysis 16th ed., AOAC, Arlington,
USA
Barber L I and Achinewu S C (1992). Microbiology of ogiri production from melon seeds (Citrullus vulgaris).
Nig. Food J.10: 129 – 135
Harrigan W F and MacCance M E R (1976). Laboratory methods in foods and dairy microbiology. Academic
press, London
Mohamed-Yasseen Y, Barringer S A, Splittstoesser W E         (1994). Role of seed coats in seed viability. Bot Rev.

                                                        13
Food Science and Quality Management                                                                       www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 4, 2012

60:426–439.
Odunfa S A (1981). Microbiology and amino acid composition of ogiri – a food condiment from fermented
melon seeds. Die Nahrung 25, 9: 811-816
Odunfa S A (1983). Biochemical changes during production of ogiri, a fermented melon Citrullus vulgaris
schrad) product. Qualities Planterium Plant Foods for Human Nutrition 32: 11 – 18
Ogunshe A O, Omotosho M O and Ayansina A D V (2007). Microbial Studies and Biochemical
Characteristics of Controlled Fermented Afiyo- a Nigerian Fermented Food Condiment from Prosopis africana
(Guill and Perr.) Taub Pakistan Journal of Nutrition 6 (6): 620-627.
Omafuvbe B O, Abiose S H and Adaraloye O O (1999). The production of kpaye –a fermented condiment from
Prosopis Africana) Taub. Seeds. J. Food Microbiol. 51: 183 – 186
Omafuvbe B O, Abiose S H and Shounkan O O (2002). Fermentation of soybean (Glycine max) for soy
dawadawa production by starter cultures of Bacillus. Food Microbiol. 19: 561 – 566
Omafuvbe B O, Falade O S, Osuntogun B A and Adewusi S R A (2004). Chemical and biochemical changes In
african locust bean (Parkia bioglobosa) and melon (Citrullus vulgaris) seeds during fermentation to condiments.
Pakistan J. of Nutr. 3 (3): 140 – 145
Onawola O O, Asagbra A E, Akinola S O and Olatunji. O O (2011). Soluble nutrient production during
fermentation of three melon varieties in the leaves of Musa spp, Thaumatococcus danielli and Carica papaya.
Nig. Food J., 29 (1): 12 – 18
Ouoba LII, Diawara B, Annan N T, Poli L, Jakobsen M (2005). Volatile compounds of soumbala, a fermented
African locust bean (Parkia bioglobosa) food condiment. J. Appl Microbiol.99:1413-1421.
Rosen H (1957). A modified ninhydrin colorimetric analysis for amino acids. Archives of biochem. and
biophysics. 67: 10 -15
Sarkar P K, Jones L, Craven G S, Somerset S M, Palmer C (1997a). Amino acid profile of kinema, a soybean
fermented food. Food Microbiol. 59: 69-75
Shibasaki K, Hesseltine C W (1962). Miso fermentation Econ Bot 16: 180-195
Weber H, Borisjuk L, Wobus U ( 1996). Controlling seed development and seed size in Vicia faba: a role for
seed coat-associated invertases and carbohydrate state. Plant J. 10:823–834.
Whitaker J R (1978). Biochemical changes during the fermentation of high protein foods. Food Technol.
32:175-190


First A. Author (M’76–SM’81–F’87) and the other authors may include biographies at the end of regular
papers. Biographies are often not included in conference-related papers. This author became a Member (M) of
Association XXXX in 1976, a Senior Member (SM) in 1981, and a Fellow (F) in 1987. The first paragraph
may contain a place and/or date of birth (list place, then date). Next, the author’s educational background is
listed. The degrees should be listed with type of degree in what field, which institution, city, state, and country,
and year degree was earned. The author’s major field of study should be lower-cased.


Second A. Author (M’76–SM’81–F’87) and the other authors may include biographies at the end of regular
papers. Biographies are often not included in conference-related papers. This author became a Member (M) of
Association XXXX in 1976, a Senior Member (SM) in 1981, and a Fellow (F) in 1987. The first paragraph
may contain a place and/or date of birth (list place, then date). Next, the author’s educational background is
listed. The degrees should be listed with type of degree in what field, which institution, city, state, and country,
and year degree was earned. The author’s major field of study should be lower-cased.




                                                         14
Food Science and Quality Management                                                                 www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol 4, 2012



Table 1. Proximate composition of raw melon seeds (Cucumeropsis mannii) and ogiri obtained from dehulled (A)
                                   and undehulled (B) boiled melon seeds.
Parameter (%)                          Raw melon seeds                 Ogiri from A          Ogiri from B
Fat                                          55.93                        38.61                   38.42
Crude protein                                24.42                        18.64                   18.36
Carbohydrate                                 11.83                        25.83                   25.26
Moisture                                         6.69                      7.25                   7.15
Ash                                              3.13                      3.67                   3.95
Crude fibre                                      2.60                      6.28                   6.58
Phosphorous                                      0.04                     0.0053                 0.0045
Calcium                                          0.06                     0.019                   0.015
Magnessium                                       0.52                     0.300                   0.440


      Table 2. pH, microbial counts and moisture content levels during the fermentation of dehulled (A) and
                                       undehulled (B) boiled melon seeds.
        ND= Not Determined



Table 3. Residual soluble sugar and free amino acid levels in ogiri obtained from dehulled (A) and undehulled (B)
                                              boiled melon seeds.
 Fermentation         Soluble sugar (mg           Soluble sugar (mg    Free amino acids     Free amino acids
    (days)               glucose/g) A                glucose/g) B      (mg leucine/g) A     (mg leucine/g) B
        0                 2.61 ± 0.04                   11.21 ± 0.03      4.74 ± 0.21           7.78 ± 0.05
        1                 0.09 ± 0.02                   6.97 ± 0.02      15.98 ± 0.72          23.35 ± 0.57
        2                 2.09 ± 0.03                   21.73 ± 0.07     26.14 ± 0.39          50.40 ± 1.20
        3                 6.81 ± 0.03                   13.35 ± 0.03     29.52 ± 0.53          50.21 ± 0.68
        4                 3.67 ± 0.01                   9.78 ± 0.04      41.53 ± 0.45          60.68 ± 0.80
        5                 2.67 ± 0.02                   10.02 ± 0.03     42.83 ± 0.29          60.96 ± 0.41




                                                               15
This academic article was published by The International Institute for Science,
Technology and Education (IISTE). The IISTE is a pioneer in the Open Access
Publishing service based in the U.S. and Europe. The aim of the institute is
Accelerating Global Knowledge Sharing.

More information about the publisher can be found in the IISTE’s homepage:
http://www.iiste.org


The IISTE is currently hosting more than 30 peer-reviewed academic journals and
collaborating with academic institutions around the world. Prospective authors of
IISTE journals can find the submission instruction on the following page:
http://www.iiste.org/Journals/

The IISTE editorial team promises to the review and publish all the qualified
submissions in a fast manner. All the journals articles are available online to the
readers all over the world without financial, legal, or technical barriers other than
those inseparable from gaining access to the internet itself. Printed version of the
journals is also available upon request of readers and authors.

IISTE Knowledge Sharing Partners

EBSCO, Index Copernicus, Ulrich's Periodicals Directory, JournalTOCS, PKP Open
Archives Harvester, Bielefeld Academic Search Engine, Elektronische
Zeitschriftenbibliothek EZB, Open J-Gate, OCLC WorldCat, Universe Digtial
Library , NewJour, Google Scholar

Mais conteúdo relacionado

Mais procurados

Optimization of process parameters for vinegar production using banana fermen...
Optimization of process parameters for vinegar production using banana fermen...Optimization of process parameters for vinegar production using banana fermen...
Optimization of process parameters for vinegar production using banana fermen...eSAT Journals
 
Hydrolytic activity of amylase produced in solid state fermentation by a lo...
Hydrolytic activity of amylase produced in solid   state fermentation by a lo...Hydrolytic activity of amylase produced in solid   state fermentation by a lo...
Hydrolytic activity of amylase produced in solid state fermentation by a lo...Samuel Kwatia
 
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
 
Bioethanol from neem tree leaves via organisms hydrolysis
Bioethanol from neem tree leaves via organisms hydrolysisBioethanol from neem tree leaves via organisms hydrolysis
Bioethanol from neem tree leaves via organisms hydrolysisNigeria Alternative Energy Expo
 
Cassava Retting Water An Alternative Source for Industrial Cellulase Enzyme
Cassava Retting Water An Alternative Source for Industrial Cellulase EnzymeCassava Retting Water An Alternative Source for Industrial Cellulase Enzyme
Cassava Retting Water An Alternative Source for Industrial Cellulase EnzymeYogeshIJTSRD
 
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...YogeshIJTSRD
 
The International Journal of Engineering and Science (The IJES)
The International Journal of Engineering and Science (The IJES)The International Journal of Engineering and Science (The IJES)
The International Journal of Engineering and Science (The IJES)theijes
 
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Alexander Decker
 
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...YogeshIJTSRD
 
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
 
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...ijtsrd
 
Production of banana alcohol and utilization of banana residue
Production of banana alcohol and utilization of banana residueProduction of banana alcohol and utilization of banana residue
Production of banana alcohol and utilization of banana residueeSAT Journals
 
11.production of cellulose from barley husks as a partial ingredient of formu...
11.production of cellulose from barley husks as a partial ingredient of formu...11.production of cellulose from barley husks as a partial ingredient of formu...
11.production of cellulose from barley husks as a partial ingredient of formu...Alexander Decker
 
Production of cellulose from barley husks as a partial ingredient of formulat...
Production of cellulose from barley husks as a partial ingredient of formulat...Production of cellulose from barley husks as a partial ingredient of formulat...
Production of cellulose from barley husks as a partial ingredient of formulat...Alexander Decker
 
Production of banana alcohol and utilization of
Production of banana alcohol and utilization ofProduction of banana alcohol and utilization of
Production of banana alcohol and utilization ofeSAT Publishing House
 
IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...
IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...
IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...IRJET Journal
 
Evaluation and comparison of the amino acid composition of
Evaluation and comparison of the amino acid composition ofEvaluation and comparison of the amino acid composition of
Evaluation and comparison of the amino acid composition ofAlexander Decker
 

Mais procurados (20)

Optimization of process parameters for vinegar production using banana fermen...
Optimization of process parameters for vinegar production using banana fermen...Optimization of process parameters for vinegar production using banana fermen...
Optimization of process parameters for vinegar production using banana fermen...
 
Hydrolytic activity of amylase produced in solid state fermentation by a lo...
Hydrolytic activity of amylase produced in solid   state fermentation by a lo...Hydrolytic activity of amylase produced in solid   state fermentation by a lo...
Hydrolytic activity of amylase produced in solid state fermentation by a lo...
 
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...
 
Bioethanol from neem tree leaves via organisms hydrolysis
Bioethanol from neem tree leaves via organisms hydrolysisBioethanol from neem tree leaves via organisms hydrolysis
Bioethanol from neem tree leaves via organisms hydrolysis
 
Cassava Retting Water An Alternative Source for Industrial Cellulase Enzyme
Cassava Retting Water An Alternative Source for Industrial Cellulase EnzymeCassava Retting Water An Alternative Source for Industrial Cellulase Enzyme
Cassava Retting Water An Alternative Source for Industrial Cellulase Enzyme
 
A05210109
A05210109A05210109
A05210109
 
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...
Investigation in the use of a Yeast Specie Isolated from a Fermented Beverage...
 
The International Journal of Engineering and Science (The IJES)
The International Journal of Engineering and Science (The IJES)The International Journal of Engineering and Science (The IJES)
The International Journal of Engineering and Science (The IJES)
 
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...
Effect of extrusion variables on the hydrogen cyanide and haemagglutinin cont...
 
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...
Qualitative Phytochemical Screening and In Vitro Assessment of Antioxidant an...
 
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...
 
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...
Study on Characterization of Various Biofilms Prepared by Starch Isolated fro...
 
Production of banana alcohol and utilization of banana residue
Production of banana alcohol and utilization of banana residueProduction of banana alcohol and utilization of banana residue
Production of banana alcohol and utilization of banana residue
 
11.production of cellulose from barley husks as a partial ingredient of formu...
11.production of cellulose from barley husks as a partial ingredient of formu...11.production of cellulose from barley husks as a partial ingredient of formu...
11.production of cellulose from barley husks as a partial ingredient of formu...
 
Production of cellulose from barley husks as a partial ingredient of formulat...
Production of cellulose from barley husks as a partial ingredient of formulat...Production of cellulose from barley husks as a partial ingredient of formulat...
Production of cellulose from barley husks as a partial ingredient of formulat...
 
Ijaret 06 10_014
Ijaret 06 10_014Ijaret 06 10_014
Ijaret 06 10_014
 
Production of banana alcohol and utilization of
Production of banana alcohol and utilization ofProduction of banana alcohol and utilization of
Production of banana alcohol and utilization of
 
IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...
IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...
IRJET - Effects of Iron Oxide Nanoparticles on Chick Pea (Cicer Arietinum): P...
 
Evaluation and comparison of the amino acid composition of
Evaluation and comparison of the amino acid composition ofEvaluation and comparison of the amino acid composition of
Evaluation and comparison of the amino acid composition of
 
SRA. Citric Acid
SRA. Citric AcidSRA. Citric Acid
SRA. Citric Acid
 

Destaque

11.evaluation of the nutritive value of mixture of fermented bovine blood and...
11.evaluation of the nutritive value of mixture of fermented bovine blood and...11.evaluation of the nutritive value of mixture of fermented bovine blood and...
11.evaluation of the nutritive value of mixture of fermented bovine blood and...Alexander Decker
 
Comparative soluble nutrient value of ogiri obtained
Comparative soluble nutrient value of ogiri obtainedComparative soluble nutrient value of ogiri obtained
Comparative soluble nutrient value of ogiri obtainedAlexander Decker
 
Evaluation of nutritional and toxicological effects of treculia africana (dec...
Evaluation of nutritional and toxicological effects of treculia africana (dec...Evaluation of nutritional and toxicological effects of treculia africana (dec...
Evaluation of nutritional and toxicological effects of treculia africana (dec...Alexander Decker
 
Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...
Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...
Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...criollito
 
Effect of Sangrovit® on the growth and performance of sea bass
Effect of Sangrovit® on the growth and performance of sea bass Effect of Sangrovit® on the growth and performance of sea bass
Effect of Sangrovit® on the growth and performance of sea bass International Aquafeed
 
2.[14 24]impact of education on fish farming in west bengal a study report
2.[14 24]impact of education on fish farming in west bengal   a study report2.[14 24]impact of education on fish farming in west bengal   a study report
2.[14 24]impact of education on fish farming in west bengal a study reportAlexander Decker
 

Destaque (8)

11.evaluation of the nutritive value of mixture of fermented bovine blood and...
11.evaluation of the nutritive value of mixture of fermented bovine blood and...11.evaluation of the nutritive value of mixture of fermented bovine blood and...
11.evaluation of the nutritive value of mixture of fermented bovine blood and...
 
Comparative soluble nutrient value of ogiri obtained
Comparative soluble nutrient value of ogiri obtainedComparative soluble nutrient value of ogiri obtained
Comparative soluble nutrient value of ogiri obtained
 
Evaluation of nutritional and toxicological effects of treculia africana (dec...
Evaluation of nutritional and toxicological effects of treculia africana (dec...Evaluation of nutritional and toxicological effects of treculia africana (dec...
Evaluation of nutritional and toxicological effects of treculia africana (dec...
 
FOCUS | Probiotics
FOCUS | ProbioticsFOCUS | Probiotics
FOCUS | Probiotics
 
Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...
Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...
Use of Silage Acid Devil Fish (Pterygoplichthys spp.) as Protein Supplement i...
 
Effect of Sangrovit® on the growth and performance of sea bass
Effect of Sangrovit® on the growth and performance of sea bass Effect of Sangrovit® on the growth and performance of sea bass
Effect of Sangrovit® on the growth and performance of sea bass
 
11.fish market in negeria
11.fish market in negeria11.fish market in negeria
11.fish market in negeria
 
2.[14 24]impact of education on fish farming in west bengal a study report
2.[14 24]impact of education on fish farming in west bengal   a study report2.[14 24]impact of education on fish farming in west bengal   a study report
2.[14 24]impact of education on fish farming in west bengal a study report
 

Semelhante a Comparative soluble nutrient value of ogiri obtained

Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...Alexander Decker
 
Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...Alexander Decker
 
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...Mushafau Adebayo Oke
 
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...IOSR Journals
 
Mycomeat production through the solid state fermentation of soymilk waste by ...
Mycomeat production through the solid state fermentation of soymilk waste by ...Mycomeat production through the solid state fermentation of soymilk waste by ...
Mycomeat production through the solid state fermentation of soymilk waste by ...Alexander Decker
 
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatment
Biocoagulation Activity of Moringa oleifera Seeds for Water TreatmentBiocoagulation Activity of Moringa oleifera Seeds for Water Treatment
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatmenttheijes
 
Production of alcohol by yeast isolated from apple, orange and banana
Production of alcohol by yeast isolated from apple, orange and bananaProduction of alcohol by yeast isolated from apple, orange and banana
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
 
Extractability of thevetia peruviana glycoside using various organic solvents
Extractability of thevetia peruviana glycoside using various organic solventsExtractability of thevetia peruviana glycoside using various organic solvents
Extractability of thevetia peruviana glycoside using various organic solventsAlexander Decker
 
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...Premier Publishers
 
Enzymatic and heamatological changes in
Enzymatic and heamatological changes inEnzymatic and heamatological changes in
Enzymatic and heamatological changes inAlexander Decker
 
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...IRJET Journal
 
International Journal of Engineering and Science Invention (IJESI)
International Journal of Engineering and Science Invention (IJESI)International Journal of Engineering and Science Invention (IJESI)
International Journal of Engineering and Science Invention (IJESI)inventionjournals
 
2 2010-comparison of the functional properties of pea, chickpea and lentil pr...
2 2010-comparison of the functional properties of pea, chickpea and lentil pr...2 2010-comparison of the functional properties of pea, chickpea and lentil pr...
2 2010-comparison of the functional properties of pea, chickpea and lentil pr...Bảo Dung Phan
 
Effect of Different Processing Methods on Nutritional Composition of Bitter L...
Effect of Different Processing Methods on Nutritional Composition of Bitter L...Effect of Different Processing Methods on Nutritional Composition of Bitter L...
Effect of Different Processing Methods on Nutritional Composition of Bitter L...iosrphr_editor
 
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...iosrjce
 
Nutrient and Bioactive Potentials of some Agricultural Food Wastes
Nutrient and Bioactive Potentials of some Agricultural Food WastesNutrient and Bioactive Potentials of some Agricultural Food Wastes
Nutrient and Bioactive Potentials of some Agricultural Food WastesPremier Publishers
 

Semelhante a Comparative soluble nutrient value of ogiri obtained (20)

Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...
 
Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...Quantitative analysis of total phenolic content in avocado (persia americana)...
Quantitative analysis of total phenolic content in avocado (persia americana)...
 
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...
Production of itaconic acid from jatropha curcas seed cake by aspergillus ter...
 
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...
Proximate Analysis, Mineral Contents and Functional Properties of Moringa Ole...
 
Mycomeat production through the solid state fermentation of soymilk waste by ...
Mycomeat production through the solid state fermentation of soymilk waste by ...Mycomeat production through the solid state fermentation of soymilk waste by ...
Mycomeat production through the solid state fermentation of soymilk waste by ...
 
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatment
Biocoagulation Activity of Moringa oleifera Seeds for Water TreatmentBiocoagulation Activity of Moringa oleifera Seeds for Water Treatment
Biocoagulation Activity of Moringa oleifera Seeds for Water Treatment
 
Production of alcohol by yeast isolated from apple, orange and banana
Production of alcohol by yeast isolated from apple, orange and bananaProduction of alcohol by yeast isolated from apple, orange and banana
Production of alcohol by yeast isolated from apple, orange and banana
 
Extractability of thevetia peruviana glycoside using various organic solvents
Extractability of thevetia peruviana glycoside using various organic solventsExtractability of thevetia peruviana glycoside using various organic solvents
Extractability of thevetia peruviana glycoside using various organic solvents
 
ces-1-1-2.pdf
ces-1-1-2.pdfces-1-1-2.pdf
ces-1-1-2.pdf
 
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...
Fruit and Vegetable Waste Hydrolysates as Growth Medium for Higher Biomass an...
 
Enzymatic and heamatological changes in
Enzymatic and heamatological changes inEnzymatic and heamatological changes in
Enzymatic and heamatological changes in
 
E039031040
E039031040E039031040
E039031040
 
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...
Effects of Pretreatments and Drying Methods on Some Anti-nutrients and Proxim...
 
International Journal of Engineering and Science Invention (IJESI)
International Journal of Engineering and Science Invention (IJESI)International Journal of Engineering and Science Invention (IJESI)
International Journal of Engineering and Science Invention (IJESI)
 
2 2010-comparison of the functional properties of pea, chickpea and lentil pr...
2 2010-comparison of the functional properties of pea, chickpea and lentil pr...2 2010-comparison of the functional properties of pea, chickpea and lentil pr...
2 2010-comparison of the functional properties of pea, chickpea and lentil pr...
 
B056208014
B056208014B056208014
B056208014
 
Effect of Different Processing Methods on Nutritional Composition of Bitter L...
Effect of Different Processing Methods on Nutritional Composition of Bitter L...Effect of Different Processing Methods on Nutritional Composition of Bitter L...
Effect of Different Processing Methods on Nutritional Composition of Bitter L...
 
Boru Hawine.pdf
Boru Hawine.pdfBoru Hawine.pdf
Boru Hawine.pdf
 
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...
Enhancing the Nutritive Values of Agrowastes for Animal Feed Production Using...
 
Nutrient and Bioactive Potentials of some Agricultural Food Wastes
Nutrient and Bioactive Potentials of some Agricultural Food WastesNutrient and Bioactive Potentials of some Agricultural Food Wastes
Nutrient and Bioactive Potentials of some Agricultural Food Wastes
 

Mais de Alexander Decker

Abnormalities of hormones and inflammatory cytokines in women affected with p...
Abnormalities of hormones and inflammatory cytokines in women affected with p...Abnormalities of hormones and inflammatory cytokines in women affected with p...
Abnormalities of hormones and inflammatory cytokines in women affected with p...Alexander Decker
 
A validation of the adverse childhood experiences scale in
A validation of the adverse childhood experiences scale inA validation of the adverse childhood experiences scale in
A validation of the adverse childhood experiences scale inAlexander Decker
 
A usability evaluation framework for b2 c e commerce websites
A usability evaluation framework for b2 c e commerce websitesA usability evaluation framework for b2 c e commerce websites
A usability evaluation framework for b2 c e commerce websitesAlexander Decker
 
A universal model for managing the marketing executives in nigerian banks
A universal model for managing the marketing executives in nigerian banksA universal model for managing the marketing executives in nigerian banks
A universal model for managing the marketing executives in nigerian banksAlexander Decker
 
A unique common fixed point theorems in generalized d
A unique common fixed point theorems in generalized dA unique common fixed point theorems in generalized d
A unique common fixed point theorems in generalized dAlexander Decker
 
A trends of salmonella and antibiotic resistance
A trends of salmonella and antibiotic resistanceA trends of salmonella and antibiotic resistance
A trends of salmonella and antibiotic resistanceAlexander Decker
 
A transformational generative approach towards understanding al-istifham
A transformational  generative approach towards understanding al-istifhamA transformational  generative approach towards understanding al-istifham
A transformational generative approach towards understanding al-istifhamAlexander Decker
 
A time series analysis of the determinants of savings in namibia
A time series analysis of the determinants of savings in namibiaA time series analysis of the determinants of savings in namibia
A time series analysis of the determinants of savings in namibiaAlexander Decker
 
A therapy for physical and mental fitness of school children
A therapy for physical and mental fitness of school childrenA therapy for physical and mental fitness of school children
A therapy for physical and mental fitness of school childrenAlexander Decker
 
A theory of efficiency for managing the marketing executives in nigerian banks
A theory of efficiency for managing the marketing executives in nigerian banksA theory of efficiency for managing the marketing executives in nigerian banks
A theory of efficiency for managing the marketing executives in nigerian banksAlexander Decker
 
A systematic evaluation of link budget for
A systematic evaluation of link budget forA systematic evaluation of link budget for
A systematic evaluation of link budget forAlexander Decker
 
A synthetic review of contraceptive supplies in punjab
A synthetic review of contraceptive supplies in punjabA synthetic review of contraceptive supplies in punjab
A synthetic review of contraceptive supplies in punjabAlexander Decker
 
A synthesis of taylor’s and fayol’s management approaches for managing market...
A synthesis of taylor’s and fayol’s management approaches for managing market...A synthesis of taylor’s and fayol’s management approaches for managing market...
A synthesis of taylor’s and fayol’s management approaches for managing market...Alexander Decker
 
A survey paper on sequence pattern mining with incremental
A survey paper on sequence pattern mining with incrementalA survey paper on sequence pattern mining with incremental
A survey paper on sequence pattern mining with incrementalAlexander Decker
 
A survey on live virtual machine migrations and its techniques
A survey on live virtual machine migrations and its techniquesA survey on live virtual machine migrations and its techniques
A survey on live virtual machine migrations and its techniquesAlexander Decker
 
A survey on data mining and analysis in hadoop and mongo db
A survey on data mining and analysis in hadoop and mongo dbA survey on data mining and analysis in hadoop and mongo db
A survey on data mining and analysis in hadoop and mongo dbAlexander Decker
 
A survey on challenges to the media cloud
A survey on challenges to the media cloudA survey on challenges to the media cloud
A survey on challenges to the media cloudAlexander Decker
 
A survey of provenance leveraged
A survey of provenance leveragedA survey of provenance leveraged
A survey of provenance leveragedAlexander Decker
 
A survey of private equity investments in kenya
A survey of private equity investments in kenyaA survey of private equity investments in kenya
A survey of private equity investments in kenyaAlexander Decker
 
A study to measures the financial health of
A study to measures the financial health ofA study to measures the financial health of
A study to measures the financial health ofAlexander Decker
 

Mais de Alexander Decker (20)

Abnormalities of hormones and inflammatory cytokines in women affected with p...
Abnormalities of hormones and inflammatory cytokines in women affected with p...Abnormalities of hormones and inflammatory cytokines in women affected with p...
Abnormalities of hormones and inflammatory cytokines in women affected with p...
 
A validation of the adverse childhood experiences scale in
A validation of the adverse childhood experiences scale inA validation of the adverse childhood experiences scale in
A validation of the adverse childhood experiences scale in
 
A usability evaluation framework for b2 c e commerce websites
A usability evaluation framework for b2 c e commerce websitesA usability evaluation framework for b2 c e commerce websites
A usability evaluation framework for b2 c e commerce websites
 
A universal model for managing the marketing executives in nigerian banks
A universal model for managing the marketing executives in nigerian banksA universal model for managing the marketing executives in nigerian banks
A universal model for managing the marketing executives in nigerian banks
 
A unique common fixed point theorems in generalized d
A unique common fixed point theorems in generalized dA unique common fixed point theorems in generalized d
A unique common fixed point theorems in generalized d
 
A trends of salmonella and antibiotic resistance
A trends of salmonella and antibiotic resistanceA trends of salmonella and antibiotic resistance
A trends of salmonella and antibiotic resistance
 
A transformational generative approach towards understanding al-istifham
A transformational  generative approach towards understanding al-istifhamA transformational  generative approach towards understanding al-istifham
A transformational generative approach towards understanding al-istifham
 
A time series analysis of the determinants of savings in namibia
A time series analysis of the determinants of savings in namibiaA time series analysis of the determinants of savings in namibia
A time series analysis of the determinants of savings in namibia
 
A therapy for physical and mental fitness of school children
A therapy for physical and mental fitness of school childrenA therapy for physical and mental fitness of school children
A therapy for physical and mental fitness of school children
 
A theory of efficiency for managing the marketing executives in nigerian banks
A theory of efficiency for managing the marketing executives in nigerian banksA theory of efficiency for managing the marketing executives in nigerian banks
A theory of efficiency for managing the marketing executives in nigerian banks
 
A systematic evaluation of link budget for
A systematic evaluation of link budget forA systematic evaluation of link budget for
A systematic evaluation of link budget for
 
A synthetic review of contraceptive supplies in punjab
A synthetic review of contraceptive supplies in punjabA synthetic review of contraceptive supplies in punjab
A synthetic review of contraceptive supplies in punjab
 
A synthesis of taylor’s and fayol’s management approaches for managing market...
A synthesis of taylor’s and fayol’s management approaches for managing market...A synthesis of taylor’s and fayol’s management approaches for managing market...
A synthesis of taylor’s and fayol’s management approaches for managing market...
 
A survey paper on sequence pattern mining with incremental
A survey paper on sequence pattern mining with incrementalA survey paper on sequence pattern mining with incremental
A survey paper on sequence pattern mining with incremental
 
A survey on live virtual machine migrations and its techniques
A survey on live virtual machine migrations and its techniquesA survey on live virtual machine migrations and its techniques
A survey on live virtual machine migrations and its techniques
 
A survey on data mining and analysis in hadoop and mongo db
A survey on data mining and analysis in hadoop and mongo dbA survey on data mining and analysis in hadoop and mongo db
A survey on data mining and analysis in hadoop and mongo db
 
A survey on challenges to the media cloud
A survey on challenges to the media cloudA survey on challenges to the media cloud
A survey on challenges to the media cloud
 
A survey of provenance leveraged
A survey of provenance leveragedA survey of provenance leveraged
A survey of provenance leveraged
 
A survey of private equity investments in kenya
A survey of private equity investments in kenyaA survey of private equity investments in kenya
A survey of private equity investments in kenya
 
A study to measures the financial health of
A study to measures the financial health ofA study to measures the financial health of
A study to measures the financial health of
 

Último

ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...
ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...
ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...ISONIKELtd
 
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISINGUNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISINGlokeshwarmaha
 
PDT 89 - $1.4M - Seed - Plantee Innovations.pdf
PDT 89 - $1.4M - Seed - Plantee Innovations.pdfPDT 89 - $1.4M - Seed - Plantee Innovations.pdf
PDT 89 - $1.4M - Seed - Plantee Innovations.pdfHajeJanKamps
 
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...AustraliaChapterIIBA
 
Upgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking ApplicationsUpgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking ApplicationsIntellect Design Arena Ltd
 
A flour, rice and Suji company in Jhang.
A flour, rice and Suji company in Jhang.A flour, rice and Suji company in Jhang.
A flour, rice and Suji company in Jhang.mcshagufta46
 
Project Brief & Information Architecture Report
Project Brief & Information Architecture ReportProject Brief & Information Architecture Report
Project Brief & Information Architecture Reportamberjiles31
 
Developing Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, OursDeveloping Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, OursKaiNexus
 
BCE24 | Virtual Brand Ambassadors: Making Brands Personal - John Meulemans
BCE24 | Virtual Brand Ambassadors: Making Brands Personal - John MeulemansBCE24 | Virtual Brand Ambassadors: Making Brands Personal - John Meulemans
BCE24 | Virtual Brand Ambassadors: Making Brands Personal - John MeulemansBBPMedia1
 
HELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptx
HELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptxHELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptx
HELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptxHelene Heckrotte
 
To Create Your Own Wig Online To Create Your Own Wig Online
To Create Your Own Wig Online  To Create Your Own Wig OnlineTo Create Your Own Wig Online  To Create Your Own Wig Online
To Create Your Own Wig Online To Create Your Own Wig Onlinelng ths
 
Fabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and FestivalsFabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and FestivalsWristbands Ireland
 
Borderless Access - Global B2B Panel book-unlock 2024
Borderless Access - Global B2B Panel book-unlock 2024Borderless Access - Global B2B Panel book-unlock 2024
Borderless Access - Global B2B Panel book-unlock 2024Borderless Access
 
Intellectual Property Licensing Examples
Intellectual Property Licensing ExamplesIntellectual Property Licensing Examples
Intellectual Property Licensing Examplesamberjiles31
 
Lecture_6.pptx English speaking easyb to
Lecture_6.pptx English speaking easyb toLecture_6.pptx English speaking easyb to
Lecture_6.pptx English speaking easyb toumarfarooquejamali32
 
Cracking the ‘Business Process Outsourcing’ Code Main.pptx
Cracking the ‘Business Process Outsourcing’ Code Main.pptxCracking the ‘Business Process Outsourcing’ Code Main.pptx
Cracking the ‘Business Process Outsourcing’ Code Main.pptxWorkforce Group
 
Trauma Training Service for First Responders
Trauma Training Service for First RespondersTrauma Training Service for First Responders
Trauma Training Service for First RespondersBPOQe
 
Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024Borderless Access
 
Chapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptx
Chapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptxChapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptx
Chapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptxesiyasmengesha
 
PDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdfPDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdfHajeJanKamps
 

Último (20)

ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...
ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...
ISONIKE Ltd Accreditation for the Conformity Assessment and Certification of ...
 
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISINGUNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
 
PDT 89 - $1.4M - Seed - Plantee Innovations.pdf
PDT 89 - $1.4M - Seed - Plantee Innovations.pdfPDT 89 - $1.4M - Seed - Plantee Innovations.pdf
PDT 89 - $1.4M - Seed - Plantee Innovations.pdf
 
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
 
Upgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking ApplicationsUpgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking Applications
 
A flour, rice and Suji company in Jhang.
A flour, rice and Suji company in Jhang.A flour, rice and Suji company in Jhang.
A flour, rice and Suji company in Jhang.
 
Project Brief & Information Architecture Report
Project Brief & Information Architecture ReportProject Brief & Information Architecture Report
Project Brief & Information Architecture Report
 
Developing Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, OursDeveloping Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, Ours
 
BCE24 | Virtual Brand Ambassadors: Making Brands Personal - John Meulemans
BCE24 | Virtual Brand Ambassadors: Making Brands Personal - John MeulemansBCE24 | Virtual Brand Ambassadors: Making Brands Personal - John Meulemans
BCE24 | Virtual Brand Ambassadors: Making Brands Personal - John Meulemans
 
HELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptx
HELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptxHELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptx
HELENE HECKROTTE'S PROFESSIONAL PORTFOLIO.pptx
 
To Create Your Own Wig Online To Create Your Own Wig Online
To Create Your Own Wig Online  To Create Your Own Wig OnlineTo Create Your Own Wig Online  To Create Your Own Wig Online
To Create Your Own Wig Online To Create Your Own Wig Online
 
Fabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and FestivalsFabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and Festivals
 
Borderless Access - Global B2B Panel book-unlock 2024
Borderless Access - Global B2B Panel book-unlock 2024Borderless Access - Global B2B Panel book-unlock 2024
Borderless Access - Global B2B Panel book-unlock 2024
 
Intellectual Property Licensing Examples
Intellectual Property Licensing ExamplesIntellectual Property Licensing Examples
Intellectual Property Licensing Examples
 
Lecture_6.pptx English speaking easyb to
Lecture_6.pptx English speaking easyb toLecture_6.pptx English speaking easyb to
Lecture_6.pptx English speaking easyb to
 
Cracking the ‘Business Process Outsourcing’ Code Main.pptx
Cracking the ‘Business Process Outsourcing’ Code Main.pptxCracking the ‘Business Process Outsourcing’ Code Main.pptx
Cracking the ‘Business Process Outsourcing’ Code Main.pptx
 
Trauma Training Service for First Responders
Trauma Training Service for First RespondersTrauma Training Service for First Responders
Trauma Training Service for First Responders
 
Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024
 
Chapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptx
Chapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptxChapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptx
Chapter_Five_The_Rural_Development_Policies_and_Strategy_of_Ethiopia.pptx
 
PDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdfPDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdf
 

Comparative soluble nutrient value of ogiri obtained

  • 1. Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 4, 2012 Comparative Soluble Nutrient Value of Ogiri Obtained From Dehulled and Undehulled Boiled Melon Seeds(Cucumeropsis mannii) Oluwabukola Onawola1*, Agnes Asagbra1, Moyosore Faderin1 1. Biotechnology Department, Federal Institute of Industrial Research. 2, FIIRO Road, Oshodi.P M B 21023. Ikeja, Lagos. Nigeria. * E-mail of the corresponding author: toyeine@yahoo.com This research is financed by the Federal Institute of Industrial Research, Oshodi Abstract The amount of residual soluble nutrient (sugars and amino acids) in ogiri obtained from dehulled (A) and undehulled (B) boiled melon seeds (Cucumeropsis mannii) fermented in the leaves of Musa spp were studied. Proximate compositions of the major components in ogiri obtained from dehulled and undehulled boiled melon seeds revealed a decrease in the values of fat (A 38.61%), (B 38.42%) and crude protein (A 18.64%), (B 18.36%) but an increase in carbohydrate values (A 25.83%), (B 25.26%) relative to the raw seeds. Significant daily higher soluble sugar levels were obtained in ogiri from undehulled seeds with fluctuations, coming to approximate starting values of (A 2.67 ± 0.02), (B 10.02 ± 0.03) at the end of fermentation. Steady increases without fluctuations were observed in levels of free amino acids in ogiri obtained from both seeds (A 42.83 ± 0.29), (B 60.96 ± 0.41), with significant higher retention from undehulled seeds. Key words: dehulled, undehulled, fermentation, boiled melon seeds, ogiri, soluble nutrient, testa. 1. Introduction Ogiri is a product of the fermentation of boiled melon seeds (Cucumeropsis manii). It is a food flavouring condiment used in sauces and stews that serve as accompaniment to starchy root and vegetable diets. It is also added to other preparations as seasoning e.g. in boiled meat and staple foods such as ikokore – a Nigerian local pottage. It is consumed in the Eastern, South-Western and Middle belt regions of Nigeria. The melon seed contain a seed coat (testa/hull) which forms its outer covering and it is derived from the integument tissue, originally surrounding the ovule. The seed coat in the mature melon seed is a transparent and very thin layer. It is a multifunctional organ that plays an important role in embryo nutrition during seed development and in protection against detrimental agents from the environment afterwards (Mohamed-Yasseen et al., 1994; Weber et al., 1996). The traditional preparation of ogiri from melon seeds is by the method of uncontrolled solid state fermentation, Achi, (2005) and it involves boiling the raw seeds after which they are dehulled, and then boiled again to soften seeds for fermentation. The softened seeds are wrapped in leaves, kept in sacks and incubated near the earthen pot for a period of three to five days or longer after which the mash is dried and milled to a smooth paste, the ogiri. The dehulling process is the separation of the seed coat of the melon seeds from the cotyledons, and it requires an abrasive action. This abrasive removal of the testa/hulls is carried out manually and because of its tedious nature when done with the hands, the locals have resorted to dehulling the boiled seeds with the aid of the bare feet as this is easier and faster; thus dehulling is always done manually and with the aid of the feet. However, this method of dehulling may introduce a myriad of organisms into the seeds prior to fermentation (some of which could be pathogenic and/or spoilage). This development coupled with an unhygienic fermentation and environment of preparation could result in the production of an ogiri with variable quality and unacceptable aroma, short shelf - life and one that can pose health hazards to the consumers. Various studies have been documented on ogiri viz: Microbiology and amino acid composition of ogiri (Odunfa 1981(b), the biochemical changes taking place during the production of ogiri (Odunfa,1983), Microbiology of ogiri production (Barber and Achinewu 1992) and Soluble nutrient production during the fermentation of melon varieties into ogiri using different leaf types (Onawola et al, 2011) to mention a few; however, there has been no work documented on the soluble nutrient value of ogiri obtained from dehulled and undehulled boiled melon seeds and hence, the need for the dehulling process of boiled melon seeds during ogiri preparation, considering its unhygienic nature as carried out by the traditional producers/village entrepreneurs. This study therefore aims to investigate the need for a dehulling process with respect to the residual soluble 10
  • 2. Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 4, 2012 nutrients available in the ogiri. 2. Materials and Methods 2.1 Materials: Melon seeds (Cucumeropsis mannii) were obtained from a local market in Lagos, Nigeria. Leaves from the tree of Musa spp were obtained from the garden of the Federal Institute of Industrial Research Oshodi, Lagos, Nigeria. Ogiri (A) obtained after fermentation of dehulled boiled melon seeds. Ogiri (B) obtained after fermentation of undehulled boiled melon seeds. 2.2 Methods: 2.2.1. Preparation and fermentation of melon seeds: This was done on two portions of 400g melon seeds according to the method of Onawola et al, 2011 but with a slight modification. While one portion was dehulled during the boiling process, the other portion was left undehulled during the boiling process. 2.3 Analyses: 2.3.1. Proximate and mineral compositions: These were determined on raw melon seeds and on ogiri obtained from fermentation of dehulled and undehulled boiled melon seeds by the method of the Association of Official Analytical Chemists (AOAC, 1995) 2.3.2. Statistical Analyses: This was carried out using the student’s T-test at 5% level of significance. T at 5% level of significance is +2.042 (two tails) and +1.697(one tail) respectively. 2.3.3. Extraction and Quantitation of Residual soluble sugar present 2.3.3.1. Extraction: To 1.0g ground samples of ogiri A, (each collected at different fermentation periods and dried at 60oC to constant weight before grinding) was added 10mls of cold 50% methanol in a conical flask and shaken for about 10minutes to allow for extraction of total soluble / reducing sugars after which it was filtered. To the filtrate in a separating funnel was added 5ml of chloroform for the removal of organic matter and other alcohol soluble extracts such as proteins. This was shaken vigorously after which the layers were allowed to settle, the chloroform extract forming the lower layer was discarded. To the extract in the separating funnel was added 10ml petroleum ether and shaken together to remove lipids. The methanol lower layer was collected and stored as the carbohydrate extract for soluble / reducing sugar determination. The same procedure was adopted for ogiri B. 2.3.3.2. Quantitation: This was estimated as follows. To 1ml each of ogiri A and glucose standard was added 1ml each of Dinitrosalicylic acid (DNS) solution after which they were heated in a boiling water bath for five minutes to develop colour. The O.D. was immediately measured at 540nm against a reference blank and the amount of soluble sugar present in mg glucose/g ogiri was calculated as follows. The same procedure was adopted for the quantitation of sugar in ogiri B. Determinations were carried out in triplicates. 2.3.4. Extraction and Quantitation of Residual free amino acids present: 2.3.4.1. Extraction: To 2.0g of ogiri A and B were added 20ml of 80% ethanol in a conical flask and the resulting suspension shaken for maximum extraction. The suspension was allowed to clarify/settle under cooling after which it was centrifuged at 5000rpm for seven minutes. The supernatant was harvested and used for amino acid quantitation. 2.3.4.2. Quantitation: This was determined by the Ninhydrin reaction method of Rosen, (1957.) The total amino acid present as mg leucine/g ogiri was obtained from a standard curve based on known concentrations of leucine and calculated as follows in triplicate determinations: 2.3.5. pH: This was determined on a 10% suspension of fermenting mash at intervals of 24hours over a period of 120hours. 2.3.6. Microbial Count: This was determined according to the pour plate method of Harrigan and MacCance, (1976). 2.3.7. Moisture content: This was determined as follows on daily fermenting mash. About 5.0g portions of ogiri A and B were weighed into empty, dry and previously weighed petri dishes using an analytical balance. The ogiri 11
  • 3. Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 4, 2012 samples were dried at 105oC until a constant weight was attained in each case. The loss in weight (moisture content) was calculated as a percentage of the wet mash as follows: 3. Results and Discussions Table 1 shows the result of proximate composition of raw melon seeds (Cucumeropsis mannii) and ogiri obtained from dehulled and undehulled boiled seeds after fermentation. A decrease in the fat and crude protein contents after fermentation into ogiri was observed in the dehulled and undehulled seeds; however, an increase was observed in the carbohydrate levels in both cases. These findings are in agreement with the findings of Omafuvbe et al., (2004) in fermentation of melon seeds into condiment. The decrease in fat content was expected as some oil was observed to have leaked into the water during boiling of the seeds. This agrees with the observations of Odunfa, (1981) during preparation of melon seeds for fermentation into ogiri. In addition the decrease observed in fat content may also be attributed to the breakdown of fat into free fatty acids, some of which might have been used in flavor and aroma generation when in reaction with other components of the mash to form esters which produced the characteristic aroma of the food. Ouoba et al., (2005) and Whitaker, (1978) reported on beneficial effects of lipase in the developments of characteristic flavours and aromas. Lipase activity was reportedly observed in the fermentation of boiled melon seeds by Onawola et al., (2011) and in the fermentation of Prosopis Africana by Ogunshe et al., (2007). The decrease observed in crude protein content has been attributed to a high proteolytic activity of the fermenting organisms, generating free amino acids (Onawola et al., 2011), (Ogunshe et al., 2007). However, some of the free amino acids might have been used up in cell generation and possibly for aroma, flavor and texture geneneration in a reaction with other components. Whitaker (1978) reported that in most fermented high - protein products, the extent of protein hydrolysis is one of the most important factors in the changes in texture and flavor. However, it was observed that fat, crude protein and carbohydrate retention was judged to be about the same in the ogiri obtained from the dehulled and undehulled boiled seeds, (this was not subjected to statistical analysis). Table 2 shows the results of pH, moisture content and microbial count during fermentation of dehulled (A) and undehulled (B) boiled melon seeds into ogiri. Steady pH increases were observed throughout the period of fermentation and this is in accordance with the observations of Ogunshe et al., (2007) in Aisa production, Omafuvbe et al., (2004) in Iru and Ogiri production, and Odunfa (1981) in ogiri production respectively. However, pH increases was more pronounced in dehulled seeds than in the undehulled. Sarkar et al., (1997a), Barber and Achinewu (1992) reported that amino acids produced due to protein metabolism are responsible for gradual pH increase leveling off toward 7.5-8.0. pH increases may also be due to the formation of ammonia from amino acids. The microbial count was also observed to increase in both cases throughout the period of fermentation as was observed by Ogunshe et al., (2007) and Odunfa (1981) respectively but with higher values in the dehulled seeds. However, a reversal of this trend was observed for moisture content, with a drastic reduction observed from day two unto the end of fermentation but yet with higher moisture retention in the dehulled seeds during fermentation. The lower values of pH, moisture content and microbial count observed in the fermenting mash from undehulled boiled melon seeds could be as a result of the presence of the testa on the melon cotyledons. The presence of the testa might have resulted into a reduced multiplication of microorganisms and penetration of the cotyledons for nutrient use in the undehulled seeds. This is evidenced by the lower microbial count observed during fermentation and as microbial count increased from day to day, so did the pH, due to an increased release of amino acids and ammonia signifying the further breakdown and usage of nutrients encased within the testa. In contrast, the moisture content which was of high value at the start of fermentation dropped sharply at day two and further reduced toward the end of fermentation in both cases. Moisture retention in dehulled seeds was however higher than in the undehulled, right from day zero unto the end of fermentation, thus providing a more favourable environment for microbial growth and hence, digestion of nutrient. This is evidenced by a higher count as observed in the dehulled seeds. The sharp drop observed in moisture level with further reduction could be as a result of high activity of the organisms and possibly some evaporation at the temperature of incubation (37oC). Table 3 shows the result of residual soluble sugars and free amino acids in ogiri obtained from dehulled and undehulled boiled melon seeds after each day of fermentation. It was observed that residual soluble sugar levels in both cases fluctuated from day to day during fermentation and this is in agreement with the findings of Onawola et al., (2011), Ogunshe et al., (2007), Omafuvbe et al., (2004) and Odunfa, (1983) in melon seed and other leguminous seed fermentations respectively. However residual soluble sugar levels obtained from dehulled boiled seeds were much lower than those in undehulled boiled seeds. The fluctuations observed in residual soluble sugar levels may be attributed to high amylolytic activity coupled with high usage of sugar by fermenting organisms for metabolic activity. Onawola et 12
  • 4. Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 4, 2012 al., (2011) and Omafuvbe et al., (2004) reported that the fluctuations in soluble sugar level with fermentation may be related to its utilization by fermenting organisms for their metabolic activities. The higher residual sugar level observed in ogiri from undehulled seeds may be attributed to a lower usage/consumption by fermenting organisms, possibly due to a lower microbial count and possibly also, an inherent property of the testa (perhaps, its permeability) on the melon cotyledons which may have lead to a higher retention of soluble sugars. Residual free amino acids were found to increase from day zero of fermentation unto the last day without any fluctuations. This is in agreement with the observations of Omafuvbe et al., (2004). Also similar increases in the levels of free amino acids with fermentation have been reported in other seeds by Omafuvbe et al., (1999), (2000). The increase observed in residual free amino acids is due to the ability of the fermenting organisms to degrade protein, leading to increases in pH, free amino acids and increased microbial count (fermenting and unfermenting) as some of the free amino acids would have been used up in cell generation. A similar trend in free amino acid generation and usage has also been reported in fermentation of boiled melon seeds by Onawola et al., (2011). A daily increase in proteinase activity during fermentation has been reported by Onawola et al., (2011) and Omafuvbe et al., (2004) and this is a reflection of rapid increases in free amino acids generated. Similar proteinase activity and hence, free amino acid increases have been reported in similar protein rich foods by Sarkar et al., (1993) and Omafuvbe et al., (2002). As it was with soluble sugar generation, lower values of residual free amino acids were observed in ogiri from dehulled seeds than from the undehulled. This may also be due to an inherent property of the melon seed coat leading to a higher retention of free amino acids in ogiri from undehulled boiled melon seeds. Statistical analysis however reveal that the differences observed in the residual daily values of soluble nutrients (sugars and free amino acids) in ogiri obtained from dehulled and undehulled boiled melon seeds were significant and that the higher values observed in ogiri obtained from undehulled boiled seeds are actually higher than those obtained from dehulled seeds at the level of test tα = 0.05 4.Conclusion The most significant aspect of melon seed fermentation is the increase in the soluble nutrients and of particular importance, the free amino acids liberated, thereby increasing the digestibility and utility of the melon seeds (Onawola et al., 2011). However, it is apparent that during fermentation, the seed coat of the melon seed plays a great role in determining the digestibility of the food reserve, the amount of residual soluble nutrients available for human consumption, and regulating the amount of nutrient uptake by microorganisms for growth, metabolic processes and conversion to flavor and aroma components. Ogiri produced from undehulled boiled melon seeds has a higher retention of soluble nutrients, and therefore, the risk of pathogen ingestion from ogiri could be greatly reduced as the need for dehulling (with bare feet) may no longer be necessary. Also, the requirement for a mechanized dehulling for the purpose of easing the production process may no longer be necessary as this may increase the cost of production borne by the traditional entrepreneurs. It is therefore suggested that the dehulling stage of melon processing into ogiri (whether by manual or mechanical means) be possibly omitted as a more nutritious and health-safe ogiri can be made available from such process. Acknowledgments The authors appreciate the technical assistance of Mr S.O.A. Olatope and Mrs P. N. Nwagala. References Achi O K (2005). Traditional fermented protein condiments in Nigeria. African Journal of Biotetechnology 4 (13): 1612 - 21 Achinewu S C, Ryley J (1987). Effects of fermentation on thiamin, riboflavin and niacin contents of melon seed (Citrullus vulgaris and the African oil bean seed (Pentaclethra macrophylla) Food Chem. 20:243-252 Association of Official Analytical Chemists (1995). Official methods of analysis 16th ed., AOAC, Arlington, USA Barber L I and Achinewu S C (1992). Microbiology of ogiri production from melon seeds (Citrullus vulgaris). Nig. Food J.10: 129 – 135 Harrigan W F and MacCance M E R (1976). Laboratory methods in foods and dairy microbiology. Academic press, London Mohamed-Yasseen Y, Barringer S A, Splittstoesser W E (1994). Role of seed coats in seed viability. Bot Rev. 13
  • 5. Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 4, 2012 60:426–439. Odunfa S A (1981). Microbiology and amino acid composition of ogiri – a food condiment from fermented melon seeds. Die Nahrung 25, 9: 811-816 Odunfa S A (1983). Biochemical changes during production of ogiri, a fermented melon Citrullus vulgaris schrad) product. Qualities Planterium Plant Foods for Human Nutrition 32: 11 – 18 Ogunshe A O, Omotosho M O and Ayansina A D V (2007). Microbial Studies and Biochemical Characteristics of Controlled Fermented Afiyo- a Nigerian Fermented Food Condiment from Prosopis africana (Guill and Perr.) Taub Pakistan Journal of Nutrition 6 (6): 620-627. Omafuvbe B O, Abiose S H and Adaraloye O O (1999). The production of kpaye –a fermented condiment from Prosopis Africana) Taub. Seeds. J. Food Microbiol. 51: 183 – 186 Omafuvbe B O, Abiose S H and Shounkan O O (2002). Fermentation of soybean (Glycine max) for soy dawadawa production by starter cultures of Bacillus. Food Microbiol. 19: 561 – 566 Omafuvbe B O, Falade O S, Osuntogun B A and Adewusi S R A (2004). Chemical and biochemical changes In african locust bean (Parkia bioglobosa) and melon (Citrullus vulgaris) seeds during fermentation to condiments. Pakistan J. of Nutr. 3 (3): 140 – 145 Onawola O O, Asagbra A E, Akinola S O and Olatunji. O O (2011). Soluble nutrient production during fermentation of three melon varieties in the leaves of Musa spp, Thaumatococcus danielli and Carica papaya. Nig. Food J., 29 (1): 12 – 18 Ouoba LII, Diawara B, Annan N T, Poli L, Jakobsen M (2005). Volatile compounds of soumbala, a fermented African locust bean (Parkia bioglobosa) food condiment. J. Appl Microbiol.99:1413-1421. Rosen H (1957). A modified ninhydrin colorimetric analysis for amino acids. Archives of biochem. and biophysics. 67: 10 -15 Sarkar P K, Jones L, Craven G S, Somerset S M, Palmer C (1997a). Amino acid profile of kinema, a soybean fermented food. Food Microbiol. 59: 69-75 Shibasaki K, Hesseltine C W (1962). Miso fermentation Econ Bot 16: 180-195 Weber H, Borisjuk L, Wobus U ( 1996). Controlling seed development and seed size in Vicia faba: a role for seed coat-associated invertases and carbohydrate state. Plant J. 10:823–834. Whitaker J R (1978). Biochemical changes during the fermentation of high protein foods. Food Technol. 32:175-190 First A. Author (M’76–SM’81–F’87) and the other authors may include biographies at the end of regular papers. Biographies are often not included in conference-related papers. This author became a Member (M) of Association XXXX in 1976, a Senior Member (SM) in 1981, and a Fellow (F) in 1987. The first paragraph may contain a place and/or date of birth (list place, then date). Next, the author’s educational background is listed. The degrees should be listed with type of degree in what field, which institution, city, state, and country, and year degree was earned. The author’s major field of study should be lower-cased. Second A. Author (M’76–SM’81–F’87) and the other authors may include biographies at the end of regular papers. Biographies are often not included in conference-related papers. This author became a Member (M) of Association XXXX in 1976, a Senior Member (SM) in 1981, and a Fellow (F) in 1987. The first paragraph may contain a place and/or date of birth (list place, then date). Next, the author’s educational background is listed. The degrees should be listed with type of degree in what field, which institution, city, state, and country, and year degree was earned. The author’s major field of study should be lower-cased. 14
  • 6. Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol 4, 2012 Table 1. Proximate composition of raw melon seeds (Cucumeropsis mannii) and ogiri obtained from dehulled (A) and undehulled (B) boiled melon seeds. Parameter (%) Raw melon seeds Ogiri from A Ogiri from B Fat 55.93 38.61 38.42 Crude protein 24.42 18.64 18.36 Carbohydrate 11.83 25.83 25.26 Moisture 6.69 7.25 7.15 Ash 3.13 3.67 3.95 Crude fibre 2.60 6.28 6.58 Phosphorous 0.04 0.0053 0.0045 Calcium 0.06 0.019 0.015 Magnessium 0.52 0.300 0.440 Table 2. pH, microbial counts and moisture content levels during the fermentation of dehulled (A) and undehulled (B) boiled melon seeds. ND= Not Determined Table 3. Residual soluble sugar and free amino acid levels in ogiri obtained from dehulled (A) and undehulled (B) boiled melon seeds. Fermentation Soluble sugar (mg Soluble sugar (mg Free amino acids Free amino acids (days) glucose/g) A glucose/g) B (mg leucine/g) A (mg leucine/g) B 0 2.61 ± 0.04 11.21 ± 0.03 4.74 ± 0.21 7.78 ± 0.05 1 0.09 ± 0.02 6.97 ± 0.02 15.98 ± 0.72 23.35 ± 0.57 2 2.09 ± 0.03 21.73 ± 0.07 26.14 ± 0.39 50.40 ± 1.20 3 6.81 ± 0.03 13.35 ± 0.03 29.52 ± 0.53 50.21 ± 0.68 4 3.67 ± 0.01 9.78 ± 0.04 41.53 ± 0.45 60.68 ± 0.80 5 2.67 ± 0.02 10.02 ± 0.03 42.83 ± 0.29 60.96 ± 0.41 15
  • 7. This academic article was published by The International Institute for Science, Technology and Education (IISTE). The IISTE is a pioneer in the Open Access Publishing service based in the U.S. and Europe. The aim of the institute is Accelerating Global Knowledge Sharing. More information about the publisher can be found in the IISTE’s homepage: http://www.iiste.org The IISTE is currently hosting more than 30 peer-reviewed academic journals and collaborating with academic institutions around the world. Prospective authors of IISTE journals can find the submission instruction on the following page: http://www.iiste.org/Journals/ The IISTE editorial team promises to the review and publish all the qualified submissions in a fast manner. All the journals articles are available online to the readers all over the world without financial, legal, or technical barriers other than those inseparable from gaining access to the internet itself. Printed version of the journals is also available upon request of readers and authors. IISTE Knowledge Sharing Partners EBSCO, Index Copernicus, Ulrich's Periodicals Directory, JournalTOCS, PKP Open Archives Harvester, Bielefeld Academic Search Engine, Elektronische Zeitschriftenbibliothek EZB, Open J-Gate, OCLC WorldCat, Universe Digtial Library , NewJour, Google Scholar